Category: Latest recipes

Makes 15, Serves 6-8Cooks In15 minutesDifficultySuper easyNutrition per servingCalories 125 6 Fat 7.5g 11 Saturates 0.9g 5 Sugars 9.3g 10 Salt 0.2g 3 Protein 2.1g 4 Carbs 10.1g 4 Of an adult& 39;s reference intakeIngredients1 small handful of fresh or dry curry leaves1 teaspoon fenugreek seeds1 tesapoon mustard seedsrapeseed oil1 heaped teaspoon mango chutney4 uncooked poppadoms , optional2 carrots½ a cucumber4 spring onions1 bunch of radishes2 little gem lettuce2 big handfuls of ripe cherry tomatoes1 fresh red chilli1 bunch of fresh coriander1 bunch of fresh mint1 lemonRecipe FromJamie MagazineBy Jamie OliverMethodCrumble the curry leaves into a small frying pan on a medium heat.

Serves 4Cooks In40 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 308 15 Fat 27.5g 39 Saturates 16.4g 82 Sugars 10.2g 11 Protein 4.8g 10 Carbs 10.2g 4 Of an adult& 39;s reference intakeIngredients1 vanilla pod150 ml double cream150 ml single cream4 large free-range egg yolks2 tablespoons golden caster sugar , plus extra for sprinkling100 g raspberriesRecipe FromJamie MagazineBy Ginny RolfeMethodPreheat the oven to 170ºC/gas 3.

Spicy prawn curry with quick pilau riceServes 2Cooks In45 minutesDifficultyNot too trickyNutrition per servingCalories 969 48 Fat 41g 59 Saturates 17.7g 89 Sugars 26.6g 30 Protein 52.4g 104 Carbs 91g 35 Of an adult& 39;s reference intakeIngredients1 small red onion½ a bunch of fresh coriander5cm piece of ginger½-1 fresh green chilliolive oil1 teaspoon mustard seeds½ teaspoon turmeric4 dried curry leaves , optional2 ripe tomatoes, on the vine200 g raw king prawns , shells on, from sustainable sources100 ml light coconut milkPILAU RICE1 onionvegetable oil1 teaspoon unsalted butter1 teaspoon cumin seeds1 dried red chilli , optional3 cardamom pods4 cloves1 teaspoon turmeric1 fresh bay leaf½ mug of basmati rice (about 150g)Recipe FromJamie MagazineBy Phillippa SpenceMethodPeel and finely slice the red onion, pick the coriander leaves and set aside, then finely slice the stalks.

Serves 4 to 6Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 319 16 Fat 14.8g 21 Saturates 1.8g 9 Sugars 13.7g 15 Salt 0g 0 Protein 8.9g 18 Carbs 39.8g 15 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients200 g couscous30 g raisins30 g flaked almonds30 g pine nuts30 g shelled unsalted pistachios2-3 pinches of ground cinnamon , (more or less to taste)2-4 tablespoons icing sugar , (more or less to taste)1 teaspoon rose water , optional1 orange , optional200 ml skimmed milkRecipe FromJamie MagazineBy Suzanne ZeidyMethodPrepare the couscous by placing it in a bowl and covering it with 500ml boiling water.

Serves 2Cooks In20 minutesDifficultySuper easyNutrition per servingCalories 248 12 Fat 0.2g 0 Saturates 0g 0 Sugars 59.3g 66 Protein 0.6g 1 Carbs 59.8g 23 Of an adult& 39;s reference intakeIngredients1 lemon1 orange1 stick of cinnamon (or cloves, allspice, star anise or a combination)200 g granulated sugar2 pearsdouble cream , to serveRecipe FromJamie MagazineBy Anna HansenMethodPlace the peeled zest and juice from the lemon and orange into a saucepan, just large enough to hold the pears.

Makes 12 to 14Cooks In50 minutes plus provingDifficultyNot too trickyNutrition per servingCalories 188 9 Fat 5.4g 8 Saturates 2.2g 11 Sugars 3.7g 4 Protein 4.9g 10 Carbs 29.4g 11 Of an adult& 39;s reference intakeIngredients300 ml milk , plus extra1 x 7 g sachet of dried yeast25 g white caster sugar50 g shortening or lard425 g plain flour , plus extra20 g polenta , optionalunsalted butterRecipe FromJamie MagazineBy Kate McCulloughMethodGently warm the milk in a pan till lukewarm or body temperature, 37ºC.

Mexican black bean burgers with lime & corianderServes 6Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 400 20 Fat 11.2g 16 Saturates 2.2g 11 Sugars 4.4g 5 Salt 0.8g 13 Protein 15.7g 31 Carbs 58.8g 23 Fibre 12.5g -Of an adult& 39;s reference intakeIngredients2 x 400 g tins of black beans1 red onion1 fresh red chilli½ a bunch of fresh coriander1 lime , plus extra to serve2 handfuls of rolled oats2 tablespoon salted peanuts½ teaspoon ground coriander1 teaspoon ground cuminolive oilplain flour , for dusting1 teaspoon sweet smoked paprika6 bread rolls , or 12 slices of ciabatta1 ripe avocadofresh tomato salsababy rocketRecipe FromJamie MagazineBy Georgina HaydenMethodDrain the beans, peel and coarsely grate the onion and deseed and finely chop the chilli.

Serves 12Cooks In1 hour 25 minutes plus chillingDifficultyNot too trickyNutrition per servingCalories 481 24 Fat 18.4g 26 Saturates 10g 50 Sugars 41.4g 46 Protein 8.8g 18 Carbs 74.8g 29 Of an adult& 39;s reference intakeIngredients225 g cold unsalted butter , plus extra for greasing500 g plain flour100 g icing sugar , plus extra to serve4 large free-range eggs175 ml semi-skimmed milk , plus extra for the dough1 teaspoon vanilla extract1 tablespoon cornflour175 g fat-free Greek yoghurt275 g caster sugar2 x 410 g tins of peach slicesRecipe FromJamie MagazineBy Georgina HaydenMethodCube 200g of the butter and pulse in a food processor with 400g of the flour, until it resembles fine breadcrumbs.

Cevapi with ajvarGrilled meat, red pepper relish, flatbreadsGrilled meat, red pepper relish, flatbreadsServes 6Cooks In1 hour 30 minutes plus chilling timeDifficultyNot too trickyNutrition per servingCalories 596 30 Fat 29.3g 42 Saturates 11.7g 59 Sugars 13.7g 15 Salt 2g 33 Protein 45.2g 90 Carbs 40.

Charred prawns in a sweet aubergine sauceServes 4Cooks In1 hour 5 minutes plus marinating timeDifficultyNot too trickyNutrition per servingCalories 147 7 Fat 6.7g 10 Saturates 1.1g 6 Sugars 10.6g 12 Protein 9.6g 19 Carbs 12.8g 5 Of an adult& 39;s reference intakeIngredients4 cloves of garlic2 large bunches of fresh basil2 fresh red chillies3 tablespoons red wine vinegarolive oil16 king prawns, from sustainable sources1 kg ripe tomatoes , on the vine2 aubergines1 teapsoon dried oreganoRecipe FromJamie MagazineBy Georgina HaydenMethodTo make a marinade, peel and pop 2 of the garlic cloves in a blender.

Makes 24Cooks In50 minutesDifficultySuper easyNutrition per servingCalories 166 8 Fat 10.8g 15 Saturates 5.4g 27 Sugars 5.8g 6 Protein 2g 4 Carbs 15.5g 6 Of an adult& 39;s reference intakeIngredients75 g blanched almonds or walnuts250 g unsalted butter (at room temperature)125 g icing sugar , plus extra for dusting2 tablespoons brandy1 large free-range egg yolk300 g plain flour½ teaspoon baking powder1 splash of orange blossom waterRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 160ºC/gas 2-3 and line two baking trays with greaseproof paper.

Sweet fritters with dulce de leche ice creamServes 8-10Cooks In2 hours plus freezingDifficultyShowing offNutrition per servingCalories 285 14 Fat 14.4g 21 Saturates 6.3g 32 Sugars 20.9g 23 Protein 5.7g 11 Carbs 35.4g 14 Of an adult& 39;s reference intakeIngredientsDULCE DE LECHE¼ teaspoon bicarbonate of soda500 ml goat& 39;s milk500 ml cow& 39;s milk200 g caster sugar1 stick of cinnamonICE CREAM1 vanilla pod500 ml single cream2 large free-range egg yolks50 g caster sugar200 g dulche de lecheSWEET FRITTERS3 tesapoon ground cinnamon50 g caster sugar20 g icing sugar1 large free-range egg150 g plain flour100 ml whole milk1 tesapoon baking powdersunflower oilRecipe FromJamie MagazineBy Cara HobdayMethodFor the dulce de leche, dissolve the bicarbonate of soda in 2 teaspoons of water and set aside.

Crusted lamb rack with rhubarbServes 6Cooks In50 minutesDifficultySuper easyNutrition per servingCalories 470 24 Fat 29.2g 42 Saturates 9.9g 50 Sugars 29.2g 32 Protein 18.7g 37 Carbs 30.8g 12 Of an adult& 39;s reference intakeIngredients750 g rhubarb6 tablespoons runny honeyolive oil75 g whole or flaked almonds1 bunch of fresh mixed herbs , such as parsley, mint or chives1 handful of breadcrumbs2 racks of lamb2 tablespoon Dijon mustardRecipe FromJamie MagazineBy Georgina HaydenMethodPreheat the oven to 200ºC/gas 6.

Serves 6 - 8Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 637 32 Fat 30g 43 Saturates 16g 80 Sugars 11.7g 13 Salt 1.8g 30 Protein 39.6g 79 Carbs 49.8g 19 Of an adult& 39;s reference intakeIngredients2 sticks of celery1 onion350 g butternut squash3 carrotsolive oil1 fresh bay leaf1 litre organic chicken stock2 tablespoons plain flour700 g leftover cooked free-range chicken (a mixture of light and dark meat is best)HERB BISCUITS1 sprig of fresh thyme1 sprig of fresh rosemary230 g plain flour , plus extra for dusting1 tablespoon baking powder110 g unsalted butter240 ml single creamRecipe FromJamie MagazineBy Maria Helm SinskeyMethodFor the biscuits, pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt.

Summer puddingMixed berries, bread & jamMixed berries, bread & jamServes 8Cooks In20 minutes plus chilling overnightDifficultySuper easyNutrition per servingCalories 200 10 Fat 0.9g 1 Saturates 0.1g 1 Sugars 30.3g 34 Protein 3.8g 8 Carbs 42.2g 16 Of an adult& 39;s reference intakeIngredientsolive oil , for greasing800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries150 g sugar½ an orange½ teaspoon vanilla paste , optional7 large slices of white bread2 tablespoons red berry jamRecipe FromJamie MagazineBy Phillippa SpenceMethodGrease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang.

Serves 6Cooks In1 hour 55 minutesDifficultyNot too trickyNutrition per servingCalories 391 20 Fat 25.8g 37 Saturates 7.1g 36 Sugars 1.9g 2 Protein 29.2g 58 Carbs 4.5g 2 Of an adult& 39;s reference intakeIngredients5 shallots4 cloves of garlic200 g green beans1 x 1.8 kg whole free-range chickenolive oil120 g baby leeks120 g baby fennel3 fresh bay leaves2 thin-skinned lemons (or you could use 2 regular)200 ml white wineSPRING SALSA1 big bunch of fresh basil1 bunch of fresh tarragon1 bunch of fresh flat-leaf parsley1 bunch of fresh mintRecipe FromJamie MagazineBy Holly O& 39;NeillMethodPeel the shallots and garlic, then trim the green beans.

Serves 4Cooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 719 36 Fat 40.1g 57 Saturates 6.4g 32 Sugars 4.7g 5 Protein 25.2g 50 Carbs 64g 25 Of an adult& 39;s reference intakeIngredientsvegetable oil20 oysters, shucked, from sustainable sourcespaprika4 small baguettes or ciabatta rolls8 ripe cherry tomatoes½ a cucumbercos, little gem and/or wild rocket leavesTEMPURA BATTER2 large free-range egg yolks1 teaspoon cornflour175 g self-raising flourTARTARE SAUCE1 teaspoon capers2 cornichonsa few sprigs of fresh flat-leaf parsley150 g mayonnaise, made using free-range eggs1 lemonRecipe FromJamie MagazineBy Ginny RolfeMethodFor the tartare sauce, finely chop the capers, cornichons and the parsley leaves, then mix with the mayonnaise, lemon zest and juice.

Makes 1 litreCooks In20 minutes plus freezingDifficultyNot too trickyNutrition per servingCalories 165 8 Fat 8.5g 12 Saturates 2.5g 13 Sugars 20.8g 23 Salt 0.06g 1 Protein 2.2g 4 Carbs 21.3g 8 Fibre 0.1g -Of an adult& 39;s reference intakeIngredients2 vanilla pods200 g sugar1 lemon1 lime4 ripe avocados500 ml whole milkRecipe FromJamie MagazineBy Jamie OliverMethodHalve the vanilla pods lengthways, scrape out the seeds, then add to a saucepan with the pods.

Seafood stew with saffron mayo & pepper marmaladeServes 6Cooks In3 hours 30 minutes plus 60 minutes salting timeDifficultyShowing offNutrition per servingCalories 946 47 Fat 46.1g 66 Saturates 10.4g 52 Sugars 24.4g 27 Protein 100.2g 200 Carbs 29.5g 11 Of an adult& 39;s reference intakeIngredients1 kg cod fillet , skin off, pin-boned and cut into 6 even pieces, from sustainable sources375 ml quality fish stock2 ripe tomatoes2 sprigs of fresh tarragon1 sprig of fresh chevril1 pinch of saffron50 g unsalted butter400 g live mussels , scrubbed and debearded, from sustainable sources400 g live cockles, from sustainable sources2 x 500 g squid, cleaned and cut into rings, from sustainable sourcesSHELLFISH STOCK1 kg prawns, shells removed, from sustainable sources4 ripe tomatoes2 carrots1 onion6 cloves of garlic1 orangeolive oilSAFFRON MAYONNAISE1 lemon2 large free-range egg yolks1 pinch of saffron300 ml light olive oilRED PEPPER MARMALADE3 red peppers1 red onion2 cloves of garlic2 sprigs of fresh thyme100 ml balsamic vinegar50 ml red wine vinegar50 g caster sugarRecipe FromJamie MagazineBy Nathan OutlawMethodPreheat the oven to 180ºC/gas 4.

Kale, fried chorizo & crusty croutons with a poached eggA brilliant brunch or speedy supperA brilliant brunch or speedy supperServes 2Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 465 23 Fat 34.4g 49 Saturates 5.5g 28 Sugars 2.3g 3 Salt 2.00g 33 Protein 14.1g 28 Carbs 26.